RECIPE BOOK

3.4 QT DIGITAL OIL-LESS FRYER

INDEX

French Fries 2

Fried Chicken 3

Fried Shrimp 4

Pork Cutlet 5

Roasted Chicken with Tomatoes 6

Chicken Nuggets with Honey Mustard Sauce 7

Seafood Bites 8

Sweet Potato Chips 9

Mediterranean Chicken Nuggets 10

Fried Hash Browns 11

Cajun Catfish Fingers 12

Feta Triangles 13

Fried Curry Potato Wedges 14

Pork Ribs 15

Italian Vegetables 16

Honey Pork 17

Fried Tofu 18

Fish Fillet 19

Egg Rolls 20

Dumplings 21

Fried Soft Shell Crab 22

Chocolate Brownies 23

Banana Muffins 24

Churros with chocolate 25

Chocolate Cookies 26

Lemon Cupcakes 27

FRENCH FRIES

INGREDIENTS

2 medium potatoes1 tbsp. cooking oilDash of paprika

PREPARATION • Preheat the Oil-Less Fryer to 400°F• Rinse potatoes and peel• Cut into wedges and soak in water for at least 30 minutes• Pat dry with paper towel and coat with oil in a bowl• Sprinkle with paprika powder• Brush the potatoes with cooking oil and cook at 400°F for 10 minutes• Stir and cook for another 5 - 10 minutes

2

FRIED CHICKEN

INGREDIENTS

1 cup crisp rice cereal, coarsely crushed1/2 cup buttermilk 2 tbsp. all-purpose flour1/2 tsp. salt1/4 tsp. dried thyme1/4 tsp. poultry seasoning 4 boneless skinless chicken breast halves1 tbsp. cooking oil

PREPARATION • Preheat the Oil-Less Fryer to 360°F• In a small mixing bowl, combine cereal, flour and seasonings• Add buttermilk in a separate small mixing bowl• Dip chicken in buttermilk, then roll in cereal mixture• Brush the chicken with cooking oil• Place in Oil-Less Fryer for 10 minutes at 360°F. • Turn chicken over and cook for another 8 - 12 minutes

3

FRIED SHRIMP

INGREDIENTS

4 oz. shrimp2 oz. all purpose flour1 tbsp. cooking oil1 eggSaltPepperRed wine

PREPARATION • Preheat the Oil-Less Fryer to 400°F• Rinse and remove head and shell of the shrimp• Season with salt and pepper• Marinate in red wine for 10 minutes• Coat with layers of flour and egg• Brush the shrimp with cooking oil• Cook at 400°F for 8 minutes• Flip the shrimp and cook for another 5 minutes• Add dressing and serve

4

PORK CUTLET

INGREDIENTS

1 egg3 oz. pork cutlet1 tbsp. cooking oil2 oz. all purpose flourSaltPepperTartar sauce

PREPARATION

• Preheat the Oil-Less Fryer to 400°F• Slice pork into bite sized pieces and tenderize with a meat tenderizer• Add red wine, salt and pepper and marinate for 20 minutes• Coat with layers of flour and egg• Brush the pork cutlet with cooking oil• Cook at 400°F for 10 - 12 minutes• Flip and cook for another 10 -12 minutes• Garnish with parsley

5

ROASTED CHICKEN WITH TOMATOES

INGREDIENTS

2 deboned chicken thighs (removed excess fat)Tomato1 tbsp. cooking oil

PREPARATION • Preheat the Oil-Less Fryer to 350°F • Combine garlic, dried herbs and soy sauce in a bowl• Place the chicken in a bowl and coat with the marinade• Cover the bowl and place in the fridge• Marinate chicken for 1 hour in the marinade• Take the chicken out of the marinade and brush with cooking oil• Cook at 350°F for 10 minutes• Flip and cook for another 10-15 minutes• Remove the chicken from the Oil-Less Fryer• Drizzle 1 tbsp of oil over the tomatoes and place in Oil-Less Fryer• Roast on 350°F for 6 minutes

Marinade: 2 cloves of garlic-peeled and grated, 2 tsp. dried herbs, 6 tbsp. light soy sauce

6

CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

INGREDIENTS

2 slices white or whole wheat bread made into breadcrumbs 9 oz. chicken breast chopped into pieces 1 tsp. garlic puree1 tsp. ketchup2 eggs beaten

1 tbsp. olive oil 1 tsp. paprika 1 tsp. parsley All purpose flour

PREPARATION

• Preheat the Oil-Less Fryer to 360°F • Mix the breadcrumbs with paprika, salt and pepper and slowly stir in olive oil • Puree the chicken breast in a food processor and add the parsley, garlic, one beaten egg and ketchup• Place the second beaten egg in a bowl for coating• Make the chicken mixture into chicken nugget shapes and then dredge the chicken in the egg followed by the breadcrumbs• Brush the nuggets with cooking oil and cook at 360°F for 10 minutes• Flip the nuggets and cook for another 5 - 8 minutes• Combine the mustard, honey, cinnamon and salt to make the honey mustard sauce• Serve with honey mustard sauce

Honey & Mustard Sauce: 1/3 cup mustard, 1/3 cup honey, 1 pinch cinnamon, 1 pinch salt

7

SEAFOOD BITES

INGREDIENTS

7 oz. peeled fresh shrimp10 oz. squid paste1 tsp. cooking oil2 tsp. red wine, 1 tsp. chicken seasoning powder1 egg white6 water chestnuts

2 tbsp. chopped cilantro2 scallions3 tbsp. water1 tbsp. garlic oil pepper8 slices firm white sandwich bread with crusts discarded

PREPARATION • Preheat the Oil-Less Fryer to 360°F • Crumble the bread slices into a large bowl until reduced to fine crumbs • Blend shrimp and squid paste together• Place in a bowl and stir with chopped water chestnuts, cilantro, scallions, water, garlic, oil and pepper• Form the mixture into 10 balls and dip in water• Roll the wet mixture into the breadcrumbs• Brush the balls with cooking oil• Cook at 360°F for 8 minutes• Flip and cook for another 3 - 5 minutes or until the seafood balls are golden brown

8

INGREDIENTS

3 sweet potatoes,SaltPepper2 tbsp. cooking oil

PREPARATION

• Preheat the Oil-Less Fryer to 320°F• Cut sweet potatoes into desired size and shapes• Season with salt and pepper• Brush the sweet potatoes with cooking oil• Cook at 320°F for 6 minutes• Stir and cook for another 8 minutes at 320°F

SWEET POTATO CHIPS 9

MEDITERRANEAN CHICKEN NUGGETS

INGREDIENTS

Dry sliced white bread1 tbsp. paprika powder1 tbsp. cooking oil8 oz. chicken fillet1 egg yolk2 egg whites

1 garlic clove2 tbsp. red pestoPepper1 tbsp. flat-leafed parsley

PREPARATION • Preheat the Oil-Less Fryer to 400°F• Grind bread with paprika in a food processor and mix with olive oil in a bowl• Puree chicken fillet in a processor and mix with egg yolk, garlic, pesto, and parsley• Add 1/2 tsp. salt and pepper to taste• Whisk egg whites in a bowl• Shape the chicken mixture into 10 balls and press into oval nuggets• Coat the nuggets first with egg whites and then with breadcrumbs• Brush the nuggets with cooking oil• Cook at 400°F for 10 - 12 minutes• Serve with salad

10

MEDITERRANEAN CHICKEN NUGGETS

INGREDIENTS

4 large baking potatoes 1 small grated onion1 tbsp. melted butter1 tsp. saltCooking oilPepper

PREPARATION

• Preheat the Oil-Less Fryer to 400°F• Peel and rinse potatoes• Shred and boil for 4 - 6 minutes in salt water• Cool potatoes and mix with grated onion, melted butter and mixed herbs• Add salt and pepper to taste• Grease a shallow round foil tray that fits into the fryer basket• Place potatoes into tray and brush the top with cooking oil• Cook at 400°F for 20 minutes. Bake the hash browns until they are a nice golden brown finish. Gently and with the help of a spatula, loosen the hash browns around the edges and remove them

FRIED HASH BROWNS 11

CAJUN CATFISH FINGERS

INGREDIENTS

15 oz. catfish fillet1 tbsp. lemon juice2 tbsp. cajun seasoning2 eggs3.5 oz. flour 10 oz. cooking oats1 tbsp. olive oil

PREPARATION • Preheat the Oil-Less Fryer to 360°F• Cut fillet into strips and season with lemon juice and cajun seasonings• Coat with layers of flour and egg• Coat with oats• Brush fish fingers with cooking oil• Cook at 360°F for 10 minutes• Cook the fish fingers until golden brown. Then, turn the fingers over and fry for another 5 - 10 minutes or until the seafood balls are golden brown

12

CAJUN CATFISH FINGERS

INGREDIENTS

1 egg yolk3 oz. feta cheese2 tbsp. cooking oil2 tbsp. flat-leafed parsley

1 green onion1 tsp. black pepper5 frozen filo dough pastry sheets, defrosted

PREPARATION

• Preheat the Oil-Less Fryer to 400°F • Mix egg yolk, feta, parsley, green onion and pepper• Unfold each pastry sheet on a lightly floured surface and cut into three strips• Place a scoop of the mixture on the underside of the strip• Fold the tip of the strip over the mixture to form a triangle, alternating folding the strip left and right until the filling is wrapped up in a triangle of pastry• Brush the triangles with light oil• Bake at 400°F for 8 minutes• Flip and cook for another 5 - 7 minutes

FETA TRIANGLES 13

FRIED CURRY POTATO WEDGES

INGREDIENTS

4 large potatoes1 tbsp. cooking oil1 tbsp. curry powder1 tbsp. curry paste1 tsp. sugar

PREPARATION • Preheat the Oil-Less Fryer to 360°F• Peel and rinse potatoes• Cut into pieces and soak in mild salt water for 10 minutes• Mix curry powder, cooking oil, curry paste and sugar.• Remove potatoe pieces from water• Coat potatoe pieces with mixture• Cook at 360°F for 10 - 15 minutes until golden brown

14

FRIED CURRY POTATO WEDGES

INGREDIENTS

18 oz. Pork ribs1 tsp. salt1 tsp. black pepper1 tsp. garlic3 tbsp. melted butter1 tomato1 onion1 lemon

PREPARATION

• Preheat the Oil-Less Fryer to 400°F • Season ribs with pepper, salt, lemon and garlic• Refrigerate for 24 hours• Brush meat with melted butter and add sliced tomato, green pepper and onion• Cook at 400°F for 20 minutes• Flip and cook for another 15 - 20 minutes

PORK RIBS 15

ITALIAN VEGETABLES

INGREDIENTS

1 eggplant2 tomatoes1 yellow pepper1 red pepper1 tbsp. cooking oil2 onionsSliced garlic clovesOlivesSalt

PREPARATION • Preheat the Oil-Less Fryer to 320°F• Chop and mix all ingredients except for olives and salt gently• Cook at 320°F for 10 minutes• Stir and cook for another 5 - 10 minutes• Ready to serve with olives and salt to add flavor

16

ITALIAN VEGETABLES

INGREDIENTS

1lb. Pork loin 2 tbsp. honey1/2 tsp. soda1 1/2 tbsp. sugar12 tbsp. rosé wine1 tsp. red wine

PREPARATION

• Preheat the Oil-Less Fryer to 400°F • Combine honey, soda, sugar, rosé wine and red wine• Cut pork loin into long strips• Add marinade and marinate meat in refrigerator covered for 8 hours• Cook at 400°F for 10 minutes• Brush the pork with marinade• Cook for another 5 minutes at 320°F

HONEY PORK 17

FRIED TOFU

INGREDIENTS

1 package tofu (4 oz.)Pinch of salt1 tsp. grated garlic

PREPARATION • Preheat the Oil-Less Fryer to 360°F • Cut tofu into cubes and pat dry • Season with salt and grated garlic. • Cook at 360°F for 7- 8 minutes

18

FRIED TOFU

INGREDIENTS

2 slices of catfish1 egg3 oz. all purpose flour1 tbsp. cooking oilSaltPepperTartar sauce

PREPARATION

• Preheat the Oil-Less Fryer to 400°F• Rinse fillet and pat dry• Season with salt and pepper• Coat with layers of flour and egg• Brush the fish fillet with cooking oil • Cook at 400°F for 10 minutes • Flip and cook for another 10 minutes• Garnish with parsley• Serve with Tartar sauce

FISH FILLET 19

EGG ROLLS

INGREDIENTS

4 pieces of egg roll wrap1/2 oz. of celery1/2 oz. carrot1/2 oz. mushroom3 oz. cooked chicken breast meat1 egg

1/2 tsp. salt1/2 tsp. poultry seasoning powder1 tbsp. of cooking oilShredded chiliParsley

PREPARATION • Preheat the Oil-Less Fryer to 400°F• Shred chicken breast, celery, carrot and mushroom into thin strips• Add salt and poultry seasoning powder and mix• Add egg and corn starch and stir well until it becomes thick• Wrap the mixture with egg roll wrap • Brush the egg rolls with cooking oil• Cook at 400°F for 5 minutes • Flip the egg roll and cook for another 5 - 8 minutes• Garnish with parsley and shredded chili

20

EGG ROLLS

INGREDIENTS

6 oz. dumpling wrap4 oz. bean sprouts2.5 oz minced pork2.5 oz. minced beef1 piece tofu (4 Oz.)1/4 piece pumpkin1 shallot1 egg1 tbsp. cooking oil

1 tbsp. chopped onion2 tbsp. chopped garlic1 onion1 tbsp. sesame oilPepperSaltSesame seedsAll purpose flour

PREPARATION

• Preheat the Oil-Less Fryer to 360°F• Drain tofu to remove water• Blanch bean sprouts in boiling water, drain dry and cut into small pieces• Blend shallots and pumpkin• Mix minced pork, beef, bean sprouts, onion, garlic, shallot and pumpkin mix, sesame oil and tofu• Wrap the above filling mixture with dumpling skin and coat with layers of flour and egg• Brush with cooking oil & cook at 360°F for 5 minutes• Turn dumpling over and cook for another 5 minutes• Garnish with parsley and shredded chili

DUMPLINGS 21

FRIED SOFT SHELL CRAB

INGREDIENTS

5 oz. soft shell crab1 oz. all-purpose flour2 tbsp. cooking oil3 tbsp. soy sauce2 tbsp. red wine1 tsp. water1 tsp. sugar

1 tsp. Crushed ginger1 tsp. Crushed garlic1 Spring onion1 small Onion1 tsp. black pepper½ tsp. chili powder

PREPARATION • Preheat the Oil-Less Fryer to 360°F • Remove crab shell, rinse and cut into pieces• Coat with flour• Cook at 360°F for 10 minutes• On a pre-heated wok, add oil, ginger, garlic, chili, black pepper, soy sauce, red wine, sugar and a little bit of water until it boils• Add the boiled sauce on to the fried crab

22

FRIED SOFT SHELL CRAB

INGREDIENTS

4 tbsp. pure chocolate3 tbsp. butter1 egg3 tbsp. sugar1 tbsp. vanilla sugar3 tbsp. all purpose flour2 tbsp. chopped walnuts

PREPARATION

• Preheat the Oil-Less Fryer to 360°F• Melt chocolate and butter together on low heat; cool• Mix egg with sugar and a pinch of salt in a bowl; add flour and walnuts• Mix into chocolate butter mixture• Pour into oven safe cake form• Bake at 360°F for 20 minutes or until the surface is crispy. The inside should remain soft.• Let brownies cool in cake form• Cut into squares and serve

CHOCOLATE BROWNIES 23

BANANA MUFFINS

INGREDIENTS

2 bananas1 tbsp. cooking oil1 tsp. vanilla1 tsp. cinnamon1 tsp. baking powder

1 tbsp. sugar 2 tbsp. all purpose flour1 egg

PREPARATION • Preheat the Oil-Less Fryer to 360°F• Mix oil, egg and sugar together• Add vanilla, cinnamon, baking powder and flour to mixture• Mix until smooth• Sprinkle with sugar and cinnamon• Bake at 360°F for 8 - 15 minutes or until a toothpick comes out clean• Remove with a spatula and cool before serving

24

BANANA MUFFINS

INGREDIENTS

3 tbsp. water3 tbsp. all purpose flour1 tbsp. cornmeal2 tbsp. chocolate powder1 tbsp. sugar

1 tbsp. butter1 tbsp. cinnamon powder1 tbsp. baking soda1 pinch salt1 tbsp. cooking oil

PREPARATION• Preheat the Oil-Less Fryer to 400°F• Mix flour, cornmeal, chocolate powder and baking soda in a bowl• In a medium- sized bowl, mix water, butter and a pinch of salt together with the above mixture • Boil for 5 minutes and let cool• Grease your hands with oil and shape the churros 3 - 4 inches long and less than half inch in diameter• Brush churros with cooking oil• Bake at 400°F for 6 minutes. For crispier churros, leave for an additional 3 minutes. Remove and sprinkle sugar mixed with chocolate powder

CHURROS WITH CHOCOLATE 25

CHOCOLATE COOKIES

INGREDIENTS

8 oz. all purpose flour2 tbsp. brown sugar2 tbsp. white sugar2 tbsp. chocolate powder

2 tbsp. chopped chocolate1 tsp. baking powder1 tsp. baking soda1 egg

PREPARATION • Preheat the Oil-Less Fryer to 360°F• Mix all ingredients thoroughly in a bowl• Make 1 - 2 inch diameter balls• AirFry 4 to 6 balls at a time at 360°F for 5 minutes. For crispier cookies, fry for an additional 2 - 3 minutes

26

CHOCOLATE COOKIES

INGREDIENTS

2 tbsp. all purpose flour2 tbsp. sugar1 tbsp. baking powder2 tbsp. milk

1 tbsp. cooking oil1 tbsp. grated lemon rind1 egg

PREPARATION

• Preheat the Oil-Less Fryer to 360°F• Mix flour, sugar and baking powder a bowl• Add egg, milk, lemon juice and oil• Put into cupcake liners• Sprinkle with grated lemon rind and cook at 360°F for 8 - 15 minutes• Decorate and serve

LEMON CUPCAKES 27

NOTES

NOTES

Recipes courtesy of Team International Group dba. Kalorik. (C) 2017 Team International Group. Do not reproduce without the consent of the author.